Special Diet

Mushroom and Tofu Stew

cook 20 mins
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 500 g (1 lb) chestnut mushrooms, quartered
  • 350 g (11 1/2 oz) sweet potatoes, peeled and chopped
  • 1/2 tablespoon pomegranate molasses or balsamic syrup
  • 1 tablespoon wholemeal flour
  • 500 ml (17 fl oz) hot vegetable stock
  • 1 tablespoon dark muscovado sugar
  • dash of Worcestershire sauce
  • 200 g (7 oz) tofu, cubed
  • steamed Tenderstem broccoli, to serve
  • Heat the oil in a large saucepan or flameproof casserole dish, add the onion and cook for 1–2 minutes until it starts to soften. Add the mushrooms and cook for a further 1–2 minutes, stirring occasionally.
  • Add the sweet potatoes, molasses or syrup and flour and stir well. Slowly pour in the stock, stirring continuously. Add the sugar and Worcestershire sauce and stir again until well mixed.
  • Bring to a simmer, cover and cook for 15 minutes until the sweet potatoes are tender. Add the tofu 5 minutes before the end of the cooking time.
  • Serve with steamed Tenderstem broccoli.
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